Our rotational grazing pasture

Crispy Salt and Pepper Squid

Been trying a lot of seafood batter recipes and this one worked really well. Looking forward to using it for fish and chips!
adapted from Rick Stein from Food and Wine
3/4 pound squid, cleaned and cut up
1/4 cup corn or potato starch
1/4 cup flour(I used a gluten free Bob's Mill flour you can also use buckwheat flour)
1/4 cup seltzer water plus 2 tablespoons or until it is smooth. Be careful it goes from lumpy to wet very quickly!
1/2 teaspoon Sichuan peppercorns, crushed
1/2 white peppercorns, crushed (black are fine too!)
1/2 teaspoon salt
Lime, scallions and cilantro to garnish

I love, love my fry daddy. It is so easy and uses less oli then frying it on your stove. I have fond memories of my mother and I making shrimp tempura together with our fry daddy. So easy and fun.

Ok so heat up some oil. I use canola.

Then, mix the flour and starch together. Add pepper and salt and then add the seltzer.

Dip the squid into the hot oil and fry until crispy. You will want to do batches. Do not crowd them folks!

Remove and drain on paper towels.

Garnish with lime, scallion and cilantro.

This goes REALLY well with a chilled floral dry white wine! Yum!

My two doggies playing in the snow!

Flynn checking out the pig huts!

My father is building these huts so that the sows can be with their piglets on pasture come spring! They are designed so that they can be moved with the tractor all over the farm. The hope is that the pigs and their nitrogen rich manure will help us go biodynamic.